Quality Food Design

APPLYING KNOWLEDGE BASED SOLUTIONS

Who We Are

Founded in 2005 by Jackie Green (Industrial Microbiologist), Quality Food Design has been providing expert services to food manufacturers. Whether you are a foodie entrepreneur needing to get your product to the next step, or an already existing food manufacturer, QFD can help. With over 30 years combined experience in the food and beverage industry, Quality Food Design is equipped to give you results.

Having worked in regulatory and food inspection with the CFIA (Canadian Food Inspection Agency), our Quality Department run by Carissa Sirikitputtisak (Food Scientist) can help you navigate through food regulations, labelling and Quality Standards.

With over 25 years experience in Global Distribution, Dean Cicci (Supply Chain Manager) can ensure ease of ingredient and product distribution.

QUALITY FOOD DESIGN

APPLYING KNOWLEDGE BASED SOLUTIONS

Quality
Services

Label Claims and Regulations
Nutritionals
Regulatory support
Food Safety & Quality training
Preparation for Audits
GMP documentation and implementation(training)
HACCP documentation and implementation(training)

Product Development

Providing Custom Formulations in Food & Beverage

Creating or Reworking formulas:

to meet current food trends (i.e. clean label, vegan etc)
cost savings
allergen control
upscaling from concept to production

Ingredient
Sourcing

for specific nutritional requirements
for optimum performance in a production setting
to increase shelf life
for microbial control

Sales and Distribution

Providing Ingredient Sales across Canada
Food Warehouse (Organic, Gold Level GMP, GFTC)
Ambient and Temperature Controlled service
Bulk & Rack Storage
Pick & Pack Services
Railsiding Services and Container Destuffing
Drivers are CTPAT, CSA, A.S.T. and PIP certified.

THE SCIENCE OF FOOD and WHY FOOD SCIENCE MATTERS

“Food Science is the basic science and applied science of food. It’s scope starts and overlaps with agriculture science and nutrition and leads thru the scientific aspects of food safety and food processing, informing the development of food technology.”

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